Bruschetta (4) Recipe

Preheat and slice

Preheat oven to 400°F (200°C) or preheat a grill pan. Slice the baguette into 4 diagonal 1/2-inch to 3/4-inch slices.

Brush one side of each slice lightly with 2 tablespoons extra-virgin olive oil and sprinkle with 1/4 tsp salt.

Arrange slices oil-side-up on a baking sheet and toast in the oven for 6–8 minutes, until edges are golden and surface is lightly crisp. For grill pan, toast 2–3 minutes per side.

Remove from oven and while still warm, rub the toasted side of each slice with the cut side of 1 garlic clove to impart a mild garlic flavor. Set aside to cool slightly.

Prepare the tomato and mozzarella: core and dice the tomato into small 1/4-inch pieces, or if using very ripe tomatoes, drain excess seeds/juice on paper towel. Slice or tear the fresh mozzarella into pieces roughly the size of the bread slices.

Combine tomato, diced red onion (2 tablespoons), and torn basil (reserve a few leaves for garnish) in a small bowl.

Make the vinaigrette: in a small bowl or jar whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon lemon juice (optional), 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper until emulsified.

Taste and adjust seasoning. Spoon or toss about half of the dressing (about 1 tablespoon) into the tomato mixture and gently toss to coat. Reserve remaining dressing for finishing the bruschetta.

Top each toasted bread slice: place a piece of fresh mozzarella on the warm toast, then spoon an equal portion of the dressed tomato-onion-basil mixture over the cheese (about one quarter of the mixture per slice).

Drizzle a small amount of the reserved vinaigrette over each assembled bruschetta. If using, add a light decorative drizzle (about 1/4 tsp) of balsamic reduction or aged balsamic over each piece for visual contrast and extra tang.

Garnish each bruschetta with a small basil leaf. Serve immediately while the bread is still slightly warm and crisp.